Pasta Salad with Feta and Herbs

5.0

(2)

3 Reviews

This Southern-inspired pasta salad from Mason Hereford’s Turkey and the Wolf gets a touch of tangy heat from hot sauce, loads of crunch from nutty sunflower seeds. Use Duke’s mayonnaise for an extra-tangy bite to the dressing. This colorful, eclectic pasta will fit in well with any picnic or cookout spread.

By Mason Hereford

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Pasta Salad with Feta and Herbs Recipe — Photo: Eric Wolfinger

Total Time:

25 mins

Yield:

8

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Ingredients

1 pound uncooked penne pasta
5 ounces feta cheese, crumbled (about 1 1/4 cups)
1/2 cup buttermilk
1/4 cup mayonnaise (such as Duke’s)
2 tablespoons Louisiana-style hot sauce (such as Crystal)
1 tablespoon grated lemon zest plus 1/4 cup fresh lemon juice (from 2 lemons)
1 1/2 teaspoons kosher salt
1 teaspoon grated garlic
1/2 teaspoon black pepper
4 cups torn mixed tender fresh herbs (such as basil, mint, dill, and chives)
1 1/2 cups thinly sliced celery
1 cup cherry tomatoes, halved
1/2 red onion, cut in half lengthwise and thinly sliced (about 1 cup)
3/4 cup salted roasted sunflower seed kernels

Directions

Cook pasta according to package directions. Drain and rinse pasta under cold running water; drain well.
While pasta cooks, stir together feta, buttermilk, mayonnaise, hot sauce, lemon zest and juice, salt, garlic, and black pepper in a medium bowl.
Transfer pasta to a large serving bowl. Add buttermilk dressing, torn herbs, celery, tomatoes, red onion, and sunflower seeds, and toss well.